Danish Liver pâté - Leverpostej

Name: Danish Liver pâté - Leverpostej
Prep time: 15 min
Total time: 1 h 10 min

January 13, 2019

Prep 15 min Total 1 hr 10 min

Danish liver pâté © kvalifood.com

Danish liver pâté is basically a simple saucage mix that is made from pork liver and fat. It is then cooked in a pan in a water bath, inside the oven. It is also possible to make it if you use a food processor instead of a mincer.

Ingredients

provides 2 pâtés of approx. 500 g
350 g pork liver
150 g pork fat
1 medium onion, finely chopped
2 dl milk
2 eggs
2 tbsp flour (or corn or potato starch for gluten free version)
1 stock cube (optional)
1/2 tbsp salt (only 1 tsp if you use soup cubes.)
1 pinch ground pepper
1 tbsp asian fish sauce, or a few finely chopped anchovies. (optional)

Directions

Peel, and chop the onions finely in the food processor.

Chop the liver and fat in a food processor or mincer.

Mix all the ingredients in a bowl.

Pour into an oven proof pan that will be placed in a water bath. Where the water reaches the same height as the meat.

Bake for 1 hour at 180°C (355°F).

Notes

Gerda pâté principle (Gerda is my mother in law):

“Make your favourite recipe for sausage filling or meatballs and then replace the meat with a mixture of 2 parts liver and 1 part fat.

A good principle and it has yet to fail me.

So if you already have a favorite recipe for meatballs/sausage meat, just replace the pork with liver and fat, then you have a liver pate.

If you look at my danish meatball (frikadeller) recipe you will also see that it reminds a lot about the liver pate recipe.

Buy ready-chopped liver and fat: There is no need to chop your own if you can buy ready chopped liver and fat at reasonable prices. Here in denmark we get it in ½ kg (1 lbs) frozen portions.